Side Dish

Eggnog Sweet Potato Bake

Combine eggnog with sweet potatoes to create a comforting side dish. This Eggnog and Sweet Potato Bake is scented with spices and a delicious, crunchy pecan topping. It is a true crowd-pleaser.

How to Make

INGREDIENTS

5 LARGE SWEET POTATOES, CLEANED AND COOKED, COOL AND REMOVE SKINS, MASH.

⅔ CUP SMITH’S EGGNOG

1 TBSP SUGAR

⅓-½ CUP GOLDEN RAISINS

1 TSP SALT

TOPPING:

¼ CUP ALL-PURPOSE FLOUR

¼ CUP QUICK-COOKING OATS

¼ CUP CHOPPED PECANS

¼ CUP PACKED BROWN SUGAR

½ TSP GROUND CINNAMON

¼ TSP GROUND NUTMEG

2 TBSP MELTED BUTTER

DIRECTIONS

PREHEAT THE OVEN TO 350 DEGREES.
PUT MASHED POTATOES IN A BOWL, SHOULD BE ABOUT 6 CUPS.
STIR IN EGGNOG, RAISINS, SUGAR, AND SALT.
TRANSFER TO A GREASED BAKING DISH.
FOR TOPPING — IN A SMALL BOWL, MIX FLOUR, OATS, BROWN SUGAR, PECANS, SPICES, AND BUTTER.
SPRINKLE TOPPING OVER SWEET POTATO.
BAKE UNCOVERED UNTIL HEATED THROUGH AND TOPPING IS SLIGHTLY BROWN — ABOUT 30-35 MINUTES.

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